Monday, 14 November 2016

Lemon Basmati Rice


This rice dish is a cross between the lemon scented rice you often have with a curry and a risotto. I know that sounds like a crash of continents with a mixture of dodgy flavours and textures but I love it. It has all the flagrancy of an Indian dish but with the wetness of the risotto and it an excellent accompaniment for smoked fish.

It helps that it's easy, healthy and quick to make so it's an excellent mid-week supper.

Recipe - serves 4

1 large onion - diced
2 cloves garlic - sliced
Inch fresh root ginger - peeled and cut into match sticks
1 teaspoon mild curry spice mix
a few saffron steams - approx 5 dissolved in a little boiling water
2 bay leaves
zest of 1 lemon
juice of 2 lemons
450g basmati rice
1 teaspoon nigella seeds
boiling water  - approx 1 pint
handful baby spinach leaves
Salt and pepper

Heat a heavy based pan until hot. Add a little olive oil along with the onion, garlic and ginger. Stir and let it cook for a few minutes until the onion has started to soften. Add the rice, with the curry powder, and continue to cook. After approx 4 minutes add the saffron followed by a pint boiling water. Tuck in the bay leaves and bring back to the boil. Cook for 15-20 minutes, uncovered, until the rice is tender and the liquid absorbed - if it starts to dry before the rice is cooked add a little more boiling water.

Remove from the heat, add the lemon zest, half the lemon juice and the nigella seeds. Stir through, season and taste before adding more lemon juice if need be - I like it punchy with the lemon flavour but others do not so taste and adjust to your liking. Finally stir in the spinach leaves and a little more black pepper and serve.



I served this dish with a couple of grilled and buttered smoked kippers, but poached smoked haddock works really well.




Have a great start to your week
Love Lizx


 Lemon Basmati Rice